fat: see fats and oils fats and oils, group of organic substances that form an important part of the diet and also are useful in many industries. The fats are usually solid, the oils generally liquid at ordinary room temperatures.
..... Click the link for more information. ; obesity obesity, condition resulting from excessive storage of fat in the body. Obesity has been defined as a weight more than 20% above what is considered normal according to standard age, height, and weight tables, or by a complex formula known as the body mass index.
..... Click the link for more information. .

fat

Any organic compound of plant or animal origin that is not volatile, does not dissolve in water, and is oily or greasy. Chemically, fats are identical to animal and vegetable oils, consisting mainly of triglycerides (esters of glycerol with fatty acids). Fats that are liquid at room temperature are called oils. Differences in melting temperature and physical state depend on the saturation of the fatty acids and the length of their carbon chains. The glycerides may have only a few different component fatty acids or as many as 100 (in butterfat). Almost all natural fats and oils incorporate only fatty acids that are constructed from two-carbon units and thus contain only even numbers of carbon atoms. Natural fats such as corn oil have small amounts of compounds besides triglycerides, including phospholipids, plant steroids, tocopherols (vitamin E), vitamin A, waxes, carotenoids, and many others, including decomposition products of these constituents. Sources of fats in foods include ripe seeds and some fruits (e.g., corn, peanuts, olives, avocados) and animal products (e.g., meat, eggs, milk). Fats contain more than twice as much energy (calories) per unit of weight as proteins and carbohydrates. Digestion of fats in foods, often partial, is carried out by enzymes called lipases. The breakdown products are absorbed from the intestine into the blood, which carries microscopic fat droplets reconstituted from digested fats (or synthesized in cells) to sites of storage or use. Fats are readily broken down—primarily into glycerol and fatty acids—by hydrolysis, a first step for many of their numerous industrial uses. See also lipid.

FAT

(File Allocation Table) The mechanism that keeps track of files stored on disk in the FAT file system, which originated in DOS and is also used by many versions of Windows. When the disk is high-level formatted, the FAT, which is recorded twice, contains a table with an entry for each disk cluster.

The file system's directory list, which contains file name, extension, date, etc., points to the FAT entry where the file starts. If a file is larger than one cluster, the first FAT entry points to the next FAT entry where the second cluster of the file is stored and so on to the end of the file. If a cluster becomes damaged, its FAT entry is marked as such, and that cluster is not used again. The original 16-bit version of the FAT file system (FAT16) supported hard disk partitions up to 4GB and files as large as 2GB. The 32-bit version dramatically increased capacity limits (see FAT32). See FAT32, NTFS, inode and file system.

The FAT Table

The file RESUME.DOC is stored in clusters 0, 2, 3 and 7. The directory entry points to cluster 0 where the file begins. The entry for cluster 0 points to cluster 2 and so on. BUDGET.XLS is stored in clusters 1, 4, 8 and 9.

fat

1. any of a class of naturally occurring soft greasy solids that are esters of glycerol and certain fatty acids. They are present in some plants and in the adipose tissue of animals, forming a reserve energy source, and are used in making soap and paint and in the food industry

2. vegetable or animal tissue containing fat

3. Theatre a part in a play that gives an actor a good opportunity to show his talents

4. having a high content of a particular material or ingredient, such as resin in wood or oil in paint

fat [fat]

(anatomy)

Pertaining to an obese person.

(biochemistry)

Any of the glyceryl esters of fatty acids which form a class of neutral organic compounds.

(physiology)

The chief component of fat cells and other animal and plant tissues.

FAT [fator¦ef¦ā′tē]

(computer science)

file allocation table

fat

1. Material accumulating on a trowel during smooth troweling; used to fill in small imperfections.

2.See fat concrete, fat lime, etc.

FAT - File Allocation Table

Mentioned in	?		References in periodicals archive	?		Encyclopedia browser	?		Full browser	?
No references found			We also have local meat producers who sell leaf fat at the Santa Fe Farmers Market so we can make lard at home. THE LURE OF LARD by The Santa Fe New Mexican (Santa Fe, NM) To make lard Take the leaf fat from the inside of a bacon hog, cut it small, and put it in an iron kettle, which must be perfectly free from any musty taste; set it over a steady, moderate fire until nothing but scraps remain of the meat; the heat must be kept up, but gentle, that it may not burn the lard; spread a coarse cloth in a wire sieve and strain the liquid into tin basins which will hold two or three quarts; squeeze out all the fat from the scraps. Homemaking tips from 1887 by Gibson, Barb / Countryside & Small Stock Journal			leading load Leading Mark leading pad leading phase leading stone leading strand leading truck leading zeros Leading-Edge Slat leadless chip carrier leads Leadville leadwort Leaf leaf and dart leaf and square leaf blight leaf blotch leaf bud Leaf Cast Leaf Curl leaf cushion Leaf Distribution Limited leaf drop Leaf Fall leaf fat leaf fiber Leaf Gap leaf insect Leaf Insects leaf miner leaf mold Leaf Mosaic leaf mottle leaf mould leaf of Descartes leaf primordium leaf roll Leaf Roller Moths leaf rot leaf rust leaf scald leaf scar Leaf Scorch leaf sight leaf site leaf spot leaf spring leaf stripe Leaf Trace Leaf Variegation			leaf bud leaf bud leaf bug leaf bug leaf butterfly leaf cast leaf cast Leaf Cell Membrane Thermostability LEAF Creation Method Leaf crumpler Leaf curl Leaf Curl Indonesia Virus Leaf Curl Plum Aphid leaf cushion leaf cutter Leaf cutter ant Leaf Cutting Bee Leaf Cutting Bee leaf disease Leaf Distribution Limited leaf drop Leaf eater Leaf eating Leaf electroscope Leaf electroscope Leaf electroscope Leaf Elongation Rate Leaf Elongation Zone Leaf Epicuticular Wax Leaf Fall leaf fat leaf fiber Leaf flea Leaf flower leaf form Leaf Frog leaf gap leaf gap leaf gauge leaf gauge leaf gauge leaf gauge Leaf green Leaf green Leaf green Leaf hopper Leaf hopper Leaf hoppers Leaf hoppers Leaf Initiated Join Parameter leaf insect leaf insect Leaf insects Leaf insects leaf intestinal impaction leaf intestinal impaction leaf intestinal impaction leaf lard leaf lard leaf lard leaf lard

fat (redirected from leaf fat)

fat

fat
(redirected from leaf fat)